Beer Geek Wednesday

For Working Title, 2025 was a varied journey, replete with new approaches, styles, ingredients and adjuncts. Fitting then, to round out the year with arguably our most comprehensive dive into a sin...

The Place Beyond The Pines. Of all the concepts we’ve executed over the years, this one has to be my favourite. A confluence of meticulousness and environmental variability. Flying in the face of t...

Like brewers and marketers, hydrophilic and hydrophobic compounds don’t mix. The separation of fats and oils from water and water loving solutions makes using them in beer problematic. So recently ...

American Stouts, about as necessary for these Brisbane climes as a three test League series against England. Nonetheless, t'was our Yankee mates that looked at British Stouts and said “you know wha...

It’s been a few years now that we’ve been making mead. And while we constantly add ridiculous adjuncts, one thing we have noticed is how the honey changes throughout the seasons. Honey is an enigma...

Dirty word seltzer! Countering the old adage "better late than never", we’ve entered that awkward, teenage, alcopop phase. Hopefully we’ll grow out of it.Now, before you blow your digital chops, Au...

Yeah I get it, we’ve done one about chilli before. But as we corral towards a weekend of colonical confluence, I thought it cogniscient to chat about capsaicin.Capsaicin is a hydrophobic molecule t...

Belgian beers are idiosyncratic to their provenance. While the desired dissemination of Belgian styles is global, they are perhaps the most esoteric to produce. It’s exciting to see our antipodean ...

Black IPA; not quite the malt profile of a stout, not quite the clean hop profile of an IPA. Sounds a bit shit, and mostly they are, but for some reason people drink them, so here we are, staring a...